Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe baking dish.
Bring a pot of salted water to a boil and cook the chickpea pasta for 2 minutes less than the package directions so it remains al dente.
While the pasta cooks, heat the avocado oil in a skillet over medium heat and sauté the diced chicken breast until golden and cooked through.
Steam the finely chopped broccoli florets for 3 minutes until they are bright green and slightly tender.
In a small saucepan over medium-low heat, whisk together the skim milk, arrowroot powder, garlic powder, onion powder, sea salt, and black pepper until the mixture begins to simmer and thicken.
Remove the saucepan from the heat and stir in the shredded Gruyere and white cheddar until you have a smooth, creamy cheese sauce.
In a large mixing bowl, combine the cooked pasta, sautéed chicken, steamed broccoli, and the cheese sauce, tossing until everything is evenly coated.
Transfer the mixture to the prepared baking dish and bake for 12-15 minutes until the cheese is bubbly and the top is slightly golden.